Chicken curry?

tsharp

Never made a curry! What have you been doing in the kitchen all your adult life???

(I jest.)

Just think of a curry as some flavoursome sauce mixed with meat and onions and garlic etc, served with rice.

If you have flour and water, you can make chapattis, check the net for the method, but it's really simple, and looks more impressive than it is in terms of making and preparing.

Wkdwill

tsharp wrote: »

Never made a curry! What have you been doing in the kitchen all your adult life???

(I jest.)

Just think of a curry as some flavoursome sauce mixed with meat and onions and garlic etc, served with rice.

If you have flour and water, you can make chapattis, check the net for the method, but it's really simple, and looks more impressive than it is in terms of making and preparing.

All my adult life im only 24, lol.

Are you ready for the next bit, ive never even had a curry before, never really fancied curries but as im pregnant im getting cravings and I just really love the smell of them and want one now.

Piggles12345

http://www.bbcgoodfood.com/recipes/6303/spiced-chicken-balti

This is a really good recipe as you can use curry paste, rather than making it completely from scratch. And this curry tastes really really good.

tsharp

I recommend the paste option, it's not as cheating as using a sauce, but it's also not as much hassle as doing it from scratch. Plus a sauce is used in one go, and pastes last for ages and can be used for several meals as you only use a couple of spoonfuls each time.

lolarentt

Yes for a first attempt you wont want to use individual spices I guess! Paste gives a much tastier curry than jars of sauce, which always have that 'things out of a jar' taste to them if you know what I mean! Something mild to start, they'll be marked for strength.

Then the full spice job for next week perhaps??

sandraroffey

do you have a chinese supermarket nearby?? you can buy the pots of curry sauce in chinese supermarkets, that they use in chinese take aways and resteraunts. its yum and doesnt cost a lot either. just mix it with water and its done.xx

tsharp

I like chinese and indian cooking cos it involves loads chucking stuff in a pan/pot and stirring for a bit, rather than roasting and pies and stuff you get with a lot of European food.

thriftmonster

Fry an onion and some mushrooms till slightly browned. Add a couple of spoons of curry paste (Pataks is good as mentioned). Stir for a couple of mins. Add a tin of chopped tomatoes and some chicken stock. Simmer till reduced a bit - about 20 mins. Add chopped cooked chicken and simmer for another 10 mins. Remove from heat a nd stir in a bit of natural yoghurt.

If using raw chicken, add with the paste. Can add red lentils as well - simmer with tomatoes till lentils are cooked and then add the cooked chicken.

HTH

Stephen_Leak

lolarentt wrote: »

Yes for a first attempt you wont want to use individual spices I guess! Paste gives a much tastier curry than jars of sauce, which always have that 'things out of a jar' taste to them if you know what I mean! Something mild to start, they'll be marked for strength.

Then the full spice job for next week perhaps??

MEAT CURRY

Serves 2

INGREDIENTS

375g of beef, chicken breasts or lamb
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (½ a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water

METHOD

Chop the meat into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a moderate heat. Put the garlic, ginger, meat and onions into the pan. Cook for 20 minutes until the meat is cooked thoroughly. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric, and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 30 minutes.

ADDITIONS & ALTERATIONS

The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons.

For a mild one, add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. For a mild Chicken Korma, also add a 50g sachet of creamed coconut. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

* Plum tomatoes can be used either whole or chopped. It is dfficult to stick chopped tomatoes back together again if you need to use them whole.

Penelope_Penguin

Wkdwill wrote: »

Hi everyone

Im wondering if you could help me, I will have some chicken leftover after todays dinner and was thinking about doing a curry with some of it, but here in lies the problem, ive never made curry before and dont have a clue where to start.

Can someone tell me how they make it please?

I keep a jar of Patak's paste in for times like this I fry an onion, add a couple of spoons of paste, a tin of tomatoes and simmer for 15 mins. I then add the cooked meat and heat through.

We have an existing thread with more ideas, so I'll merge this thread to that one.

Penny. x